Whether it’s someone’s birthday or you have a friend who is obsessed with the color pink, this cake is a wonderful way to celebrate. Pink Vanilla Cake Layers Mix together the flour, baking powder, sugar, and salt in a stand mixer with a paddle or a large bowl with a whisk until fully combined. The best thing about this method is that you don’t need any special tools. I think everyone has a spoon in their kitchen!! I kept the frosting between the cake layers white to really let the layers stand out. Then it all gets covered with a pale pink frosting, and decorated with white, pale pink, and darker pink frosting. 🧁 Vintage cake decorating Dairy free alternative: Full-fat coconut cream (canned) can be used in place of the heavy cream in this recipe to make it dairy free. Tips for Making the Best Pink Drip Cake

It’s worth taking the extra few minutes to make sure your ganache is the perfect temperature. Substitutions and Swaps – Vanilla Cake Layers Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. Stir slowly until the cream and white chocolate are combined. Some bits of chocolate may not be fully melted yet. Heat the mixture again for 20 seconds, and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated. Velvety: The texture of the cake is ultra soft and fluffy. If you could eat velvet, that would be the texture (in a good way). Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. Slowly add in the powdered sugar and mix in on a low speed. Alternate with small splashes of cream.Some people prefer one method over the other, and I recommend using whatever method you feel most comfortable with. Adding Drips Using a Spoon You also can throw off the consistency of the vanilla cake batter if you add too much liquid food coloring.

Add in the pink gel food coloring, if desired. Let the mixture cool until it reaches the desired viscosity. It should be barely warm to the touch. If you're using multiple piping tips and don't want to use too many piping bags, I highly recommend using couplers. That way you can switch out just the piping tip, while keeping the frosting inside the bag. Gel food coloring– If you want to color your cake layers, I recommend using pink gel food coloring! It creates vibrant colors without throwing off the consistency of the batter. For the buttercream, you do use 750g unsalted butter and 1500g icing sugar, which technically is a little obscene but the amount of servings from this cake is huge so please don’t be a negative Nelly about the sugar content! It was practically the most basic cake that I wanted so desperately! Nothing fancy, no swirls or drizzles or compounding flavors. And I insisted on waiting until my birthday to make it.White chocolate: using baking white chocolate is best for ease of melting. Chop into small pieces or using baking melting chips. All Purpose Flour– This recipe turns out best with AP flour, but you can use a gluten free flour blend if needed.